Peel half of the rhubarb stems (larger size) and then cut all the rhubarb to the height of the mould, place on a buttered baking sheet and sprinkle with caster sugar.
Bake in a medium oven until just tender.
Ingredients for garnish
450g forced rhubarb
200g caster sugar
3 leaves of gelatine (soaked in iced water)
Cut the rhubarb into 2” pieces. Place in a large pan with water and sugar. Cover with a tightly fitting lid and cook for five minutes. Leave to one side with lid on until cool.
Strain and reserve pulp for garnish. Add gelatine to liquid and warm slightly to melt. Reserve.